Here’s the vegan banana bread you’ve been searching for! Add some chopped pecan nuts if you like for a bit of crunch.
Each serving provides 242kcal, 4g protein, 46g carbohydrate (of which 22g sugars), 15g fat (of which 2g saturates), 2g fibre and 0.4g salt.
Ingredients
3–4 very ripe bananas (about 325g/11½oz peeled weight), mashed using a fork
100g/3½oz soft light brown sugar
300g/10½oz self-raising flour
100g/3½oz sultanas
50g/1¾oz shelled pecan nuts, chopped (optional)
1 tsp ground mixed spice
1 tsp baking powder
150ml/5fl oz sunflower oil, plus extra for greasing
Method
Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base and sides of a 900g/2lb loaf tin with baking parchment.
Put the mashed bananas in a large bowl and add the sugar, flour, sultanas, pecan nuts (if using), mixed spice and baking powder.
Mix lightly with a wooden spoon until roughly combined, then add the oil and beat together well.
Spoon the cake batter into the prepared tin and smooth the surface. Bake for 55–60 minutes, or until a skewer inserted into the centre of the cake comes out a little moist, but clean.
Leave the cake to cool in the tin for 10 minutes, then carefully turn out onto a wire rack and leave to cool for around an hour before serving.
Source: BBC Cooking
